This month our Host Stacy Livingston Rushton , the initiator of Bread Bakers group has choosen the theme - yeast bread that is sweetened and appropriate for Christmas.  My first choice was this Stollen bread which was on my mind for a long time since  I,  read about  history of this bread in  our church mazagine which am sharing with you.  

Stollen is a bread like cake traditionally made in Germany, usually eaten at Chirstmas time as Weihnachtsstollen or Christstollen . It is a light airy fruit cake leavened with yeast and is believed to have been invented during the 14th century in Dresden, Germany.

The shape of the cake was originally meant to represent Baby Jesus wrapped in swaddling clothes.

When stollen was first made the ingredients were very different, the advent season was a time of fasting and preparation and so the bakers were not allowed to use butter, only oil. 

Prince Elector Ernst and his brother Duke Albrecht decided to remedy this by writing to the then Pope, Pope Innocent X. They explained to the Pope that the Saxon bakers needed to use butter instead of oil which was so expensive and hard to come by. The Pope in 1490 sent a letter to the prince know as the "Butter Letter" which granted the use of butter (without having to pay a fine) - but only for Prince Elector and his household. Every year as Stollenfest takes place in Dresden. 

This historical tradition ended only in 1918 with the fall of monarchy and started again in 1994, but the idea come from Dresden's history. 

There are many variants to the Stollen bread. One can omit the fruits and nuts and use only the raisins, even the marzipan rope is optional.  I have made simple Stollen Bread ... let's make this bread

FRUIT MIX (Make three days ahead of time)

2 Tablespoons Raisins
2 Tablespoons Chopped Glazed Cherries
4 Tablespoons Chopped Mixed Fruit Candied peel
2 Tablespoons Chopped Walnuts
2 Tablespoons Chopped Almonds
2 Tablespoons Chopped Cashewnut
30 Ml Rum
30 ML Brandy
For the Dough
2.1/2 Cups Heaped All Purpose Flour
1.1/4 Teaspoon Rapid Rising Yeast
1 Tablespoon Milk Powder
75 Grams Butter - I used salted
2.1/2 Tablespoons Sugar powder
2 Eggs
1/2 Teaspoon Salt
1/3 Cup Warm Milk
1/3 Cup Warm Water - less or more

1 Teaspoon Vanilla extract


Combine all ingredients and let soak at room temperature for at least three days.
For the Dough
Before you start kneading the dough- place the soaked fruits into a strainer and drain out all the liquid.

In a bowl add the flour, milk powder, yeast and sugar , mix it well. Add in the eggs, vanilla essence and mix well, then add the  milk, water gradually,  knead to form smooth, soft dough ( if necessary add more water),  slightly slack / loose dough . This dough is a rich and sticky dough, do not be tempted to add more flour,  just take this dough on to a lightly dusted  work surface,  rub in the salt and butter into the dough gradually ( do not knead the dough too vigorously, just rub it in the fat) till you get a smooth and soft  dough.

Lightly dust the table surface and roll out the dough into an oval 10 inches in length, sprinkle the fruit mixture, press into the dough. Roll this dough lightly into a ball.

Place the entire loaf onto a well greased baking tin and leave it to prove till double in size. While the dough is proving, pre heat the oven to 200 degrees.

Lightly brush the dough with egg wash and bake at 200 degrees for 30 to 40 minutes.

Remove from the oven and brush with melted butter and let it cool for a few minutes, then take it off from the baking tray and dredge it with icing sugar (this is optional ).

When the bread was baking in the oven it rose too much to my amazement.   It got  a dark brown color on the surface,  since it was too close to the top element of the oven.. but it  was not burnt.  

When I was removing it form the tin it broke into half ( my heart to broke ... cried my beautiful bread .... broke ).

Nevertheless it tasted great..  cut slices of it and buttered it , took it for my friends the next morning , had it with tea... they all enjoyed this beautiful fruity and pillowy soft Stollen Bread.

Labels:   Candied Fruits, Christmas Bread, Germany, Breads, Bread Bakers

Take a look at what our other bakers have made...

American-Style Panettone from Passion Kneaded
Beehive Bread from Sara's Tasty Buds
Candied Fruit Sweet Rolls from Cindy's Recipes and Writings
Chestnut Roll Wreath from Food Above Gold
Chocolate Cherry Brioche Buns from Baking Sense
Chocolate Swirl Babka from Cook's Hideout
Cranberry Sweet Rolls from Food Lust People Love
Estonian Kringle from I Camp in my Kitchen
Finnish Nissua Bread from Gayathri's Cook Spot
Fruit & Nut Sourdough from What Smells So Good?
Ginger Orange Stollen from SpiceRoots
Holiday Wreath with Sweet Nut Filling from Hostess At Heart
Kugelhopf from Ambrosia
Marzipan Stollen from Palatable Pastime
St. Lucia Buns from Karen's Kitchen Stories
Stollen Bread from Sneha's Recipe
Sweet Milk Dinner Rolls from A Day in the Life on the Farm

Here’s the html for the wording: #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. Even if it broke, it still sounds delicious! It's been while since I've made it and now you've inspired me.

  2. That is such a festive looking bread. Love all the dried fruit in there.

  3. This bread sounds delicious! I love the sweet fruits and nuts. I thought you meant to break it so we could just drool over that beautiful center!

  4. I loved this month's theme. So many variations of stollen being shared. YUM